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A different stuffed pork loin.

Doug in EggmontonDoug in Eggmonton Posts: 1,998
edited 3:28AM in EggHead Forum
Finally got the camera back from my kid so I could get the pictures off, even a month late this was good, thought I'd share it.

Thin sliced a pork loin 1/4 inch or so to get more layers in the roll, hammered it flatter. Then covered it with anchos, salt, pepper thyme and some Carnivore Robust.


Cooked at 350 until it got to 140. Made some zucchini fans in the meantime. Simply sliced to about a 1/4 inch from the root fanned out a slice of tomato and another of garlic. Then sprinkle Herbes de Provence over all of the fans and cook at 400 until the zucchini is soft, about 20 minutes.


Here it is off the egg and sliced.


On the plates:


and close up.


I let the roast get past my target so it was a little dryer than i like, but the anchos reconstitute in the pork juices and taste wonderful.



  • RipnemRipnem Posts: 5,511

    Sure doesn't look dry from here. Looks great and love the fans. I used to do something similar with spuds and onions.
  • HossHoss Posts: 14,600
    Looks GREAT! :)
  • cookn bikercookn biker Posts: 13,407
    Yum!! Very creative!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little StevenLittle Steven Posts: 28,817
    Really nice Doug! Love ancho. I'm making hollandaise tonight but not on the egg :laugh:



    Caledon, ON


  • AZRPAZRP Posts: 10,116
    Really looks good Doug. -RP
  • Thanks Adam. Pork loin is such a delicate cut, I like mine 142 no more. Dries out so damn quick.

  • Thanks Hoss, it was pretty good.

  • Thanks Molly

  • WWSisWWSis Posts: 1,448
    Love the colors - I always enjoy "pretty" AND delicious better than just delicious! :) :laugh:
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